Recipe by: Tracie Fitzpatrick

Source: Adapted from a Rick Stein recipe

Serves: 3 x 340g jars, serve with Scotch Eggs

Ingredients

  • 1 kg of the following vegetables:
  • cauliflower
  • green bean
  • courgettes
  • green or yellow tomatoes
  • carrots
  • small silver-skinned onions
  • 50 g fine salt
  • 30 g corn flour
  • 10 g ground turmeric
  • 10 g English mustard powder
  • 15 g yellow mustard seeds
  • 1 tsp crushed cumin seeds
  • 1 tsp crushed coriander seeds
  • 600 ml cider vinegar
  • 150 g granulated sugar
  • 50 g honey

Instructions

  • Cut the vegetables into small, even bite-sized pieces.
  • Place in a large bowl and sprinkle with the salt.
  • Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the vegetables with ice-cold water and drain thoroughly.
  • Blend the corn flour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar.
  • Put the rest of the vinegar into a saucepan with the sugar and honey and bring to a boil.
  • Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan.
  • Bring gently to the boil and boil for 3–4 minutes to allow the spices to release their flavors into the thickening sauce.
  • Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce, use a hand blender to smooth the piccalilli or leave the vegetables whole for crunch (I like it smooth).
  • Pack the pickle into warm, sterilized jars and seal immediately.
  • Leave (if you can) for 4–6 weeks before opening, mine was left from our first ICCS meeting.
  • Use within a year.

Download PDF version here: British Piccallili (Condiment for Scotch Eggs) Tracie Fitzpatrick

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